recipe: peanut butter "cups"

RECIPE: Peanut Butter Squares @ 12:25 am

Source: Nigella Lawson How to be a Domestic Goddess

When you veganize, you can no longer eat most chocolate bars (except fancy expensive dull dark chocolate ones.) But this Nigella Lawson recipe tastes like Reese's Pn Butter Squares. It's easy to make. I recommend you make it for parties of Christmas or whatever because everyone will love you and you'll feel like a Star.

Ingredients for the Base


Scant 1/4 cup dark brown sugar
1 1/3 cups confectioners' sugar [icing sugar]
scant 1/4 cup unsalted butter [margarine with no milk products]
3/4 cup plus 2 tablespoons creamy peanut butter
[I use natural peanut butter, but then I add a bit extra icing sugar because nat. pn butter doesn't have any, while regular peanut butter does]

Ingredients for the topping

[for the two chocolates listed below: I use President's Choice choc chips, from Loblaw's or Maxi's, because they happen to be vegan.]

7 ounces milk chocolate
4 ounces bittersweet chocolate
1 tablespoon unsalted butter

Directions
1. Stir all the ingredients for the base together until smooth.

2. I use the paddle attachments to my mixer, which my children love operating, but a bowl and a wooden spoon will do the job just as well.

3. You will find, either way, that some of the dark brown sugar stays in rubbly but very small, lumps, but don't worry about that.

4. Press the sandy mixture into a 9-inch square brownie pan and make the surface as even as possible.

5. To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread the base.

6. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares because, more-ish as it undeniably is, it is also very rich.


[photo from Lawson book]

recipe: chocolate chip cookies

RECIPE: Chocolatetown Chocolate Chip Cookies @ 01:25 am

Weirdo Ingredients: egg replacer

Source: Hershey's

This is my favourite chocolate chip recipe. It converted well to vegan-land, and has been tested far and wide amongst many non-vegans.

Bake Time: 8 - 10 minutes
Yield: about 5 dozen cookies


Ingredients:
3/4 cup butter or margarine 175 mL
1 cup packed light brown sugar 250 mL
1/2 cup granulated sugar 125 mL
1 teaspoon vanilla extract 5 mL
2 eggs

[I've used store bought egg replacer, which worked fine; but I prefer flax seeds. For 1 egg: 1 Tablespoon of flax seeds, ground in a coffee grinder or blender. Blend with 3 Tablespoons of water.]

2 1/4 cups all purpose flour 550 mL
[I use whole wheat flour, it works well and adds nice texture.]
1 teaspoon baking soda 5 mL
1 teaspoon salt 5 mL
1 package (300 g) CHIPITS Milk Chocolate Baking Chips
2 cups
[President's Choice chocolate chips are vegan. But I don't use two cups - overkill in my opinion.]
1 cup chopped nuts (optional) 250 mL


Preparation:
1. Heat oven to 375°F (190°C).
2. In large mixer bowl, beat shortening or butter, brown sugar, granulated sugar and vanilla until light and fluffy. Add eggs; beat well.
3. Stir together flour, baking soda and salt; add to beaten mixture. Stir in CHIPITS Milk chocolate and nuts, if desired.
4. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.